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  • about 2 tbsp. olive oil divided
  • 1 medium onion sliced into half rings
  • 2 garlic cloves minced
  • 3 portobello mushroom caps about 20 oz. total, cleaned and sliced into thin strips
  • 1 cup vegetable broth
  • 1 tbsp. soy sauce
  • 1 tbsp. vegan Worcestershire sauce
  • 1/2 tsp. dried thyme
  • 1/4 tsp. liquid smoke optional, but highly recommended
  • 1/4 tsp. black pepper
  • For Serving:
  • 2-6 inch sandwich rolls or baguette sections sliced open
  • horseradish mustard
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